With these delectable French salad recipes, you can say hello to a healthier menu! France is well-known for its excellent cuisine. Croissants, macarons, wine, coq au vin, baguettes, beef bourguignon, and so much more are available! And yet did you know the French have some pretty amazing salads?
Then again, you require something to counteract all of those delectable baked goods. These salads are delicious, in keeping with France’s reputation for culinary excellence. You really can’t go wrong with fresh ingredients and whole foods. So grab a glass of wine and get ready to live out all of your Parisian fantasies.
Here are 4 of my favorite, delectable French salad recipes.
Famous French Salad Recipes with Green Salad and Vinaigrette de France
This stuffed French Green Salad with a traditional French vinaigrette will be a great addition to your salad repertoire. It is quick and simple to put together and goes with everything you can think of.
To make the salad
- 4 cup mixed leaves
- 1 medium Lebanese or Persian cucumber (120 grams / 4.23 ounces)
- 1 large avocado (approximately 300 g / 10.6 oz)
For the Vinaigrette de France
- 2 tbsp. finely diced French shallots (also known as eschallots)
- 2 tbsp. red or white wine vinegar
- 2 tbsp. Dijon mustard
- 4 tbsp extra virgin olive oil
To taste, season with sea salt and freshly ground black pepper.
- Wash the salad leaves and pat or spin dry in a salad spinner to dry.
- Wash, trim, and peel your cucumber, then cut it into rounds with alternate green strips. Avocados should be peeled and diced.
- Finely dice your shallot and combine it with the remaining dressing ingredients in a glass jar. Season with salt and pepper as well as shake until emulsified.
- Toss all of the ingredients in a mixing bowl with the dressing, and season, but also toss until combined.
- Seasonings should be tasted and adjusted to your liking.
- Place in a salad bowl and then serve right away.
French Salad Recipes with Lemon Dijon Vinaigrette
This one on the list of 4 French Salad Recipes will appeal to your cottage-style aesthetic. With each bite, it transports you to a cottage in the French countryside.
The flavors include earthy beets, nutty arugula, and roasted asparagus. Then you top it with fresh goat cheese as well as toasted walnuts. A tangy lemon Dijon but also balsamic vinaigrette dresses it.
- To make the salad
- 1 arugula (5 oz.) bag
- 1/2 pound asparagus, trimmed tough ends
- drizzle olive oil over asparagus
- sea salt, for sprinkling on asparagus
- 1/2 cup canned, jarred, or home-cooked sliced cooked beets
- 1/2 cup toasted whole walnuts and pecans
- 1/4 cup goat cheese, crumbled
To make the vinaigrette
- 2 tablespoons dijon mustard
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 minced small garlic cloves
- 1/2 teaspoon sea salt
- a generous pinch of freshly ground black pepper
- half a lemon juice
- half a lemon zest
To make the salad
- Preheat the oven to 400 degrees Fahrenheit. Using parchment paper, line a baking sheet. Spread the asparagus out on the baking sheet you’ve prepared. Drizzle olive oil over the asparagus and sprinkle with sea salt.
- Cook for 4 to 5 minutes, till the asparagus, is tender but retains a bite. Allow the asparagus to cool before using.
In a large mixing bowl, combine the arugula and asparagus; set aside.
Making the dressing
- In a small measuring cup, whisk together all of the vinaigrette ingredients.
to put together
- Toss the salad well with vinaigrette until everything is evenly coated. Then add the toasted nuts, sliced beets, and crumbled goat cheese to the salad.
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Simple French-Style Potato Salad
The next one on the list of the best French Salad Recipes is Simple French-Style Potato Salad. This is not your grandmother’s potato salad; bring it to your next barbecue and everybody will say, “ooh la la” (unless maybe she is French). It’s light because it’s free of mayonnaise. Instead, it has a delicious mustard-based dressing.
Red wine vinegar but also apple cider vinegar provide acidity and sweetness.
Green onion, dill, and parsley add a lot of flavors. It’s absolutely divine.
- VEGETABLES + POTATOES
- 2-pound yellow baby potatoes
- 1 teaspoon sea salt, black pepper
- 1 tablespoon of apple cider vinegar
- 1 cup green onion, diced
- 1/4 cup chopped fresh parsley (optional)
- 2 and 1/2 tablespoons spicy brown mustard
- 3 minced garlic cloves
- 1/4 teaspoon sea salt and 1/4 teaspoon black pepper
- 3 tablespoons red or white wine vinegar
- 1 tablespoon of apple cider vinegar
- 3 tbsp nice olive oil (see notes* if avoiding oil)
- 1/4 cup chopped fresh dill
- Scrub and rinse potatoes before slicing them into 1/4-inch slices. Cover with water in a large saucepan. Bring to a boil with a healthy pinch of salt (for flavor). Reduce the heat to medium/high and continue cooking for 10-15 minutes, or until the potatoes are conveniently pierced with a knife and slide off the knife.
- If the potatoes are undercooked, they will become waxy but also difficult to eat. When in doubt, thoroughly scoop out a potato and check it to see if it is done to your liking.
- Drain and rinse the potatoes with cool water once they have finished cooking. Once mostly dry, transfer to a huge bowl. Season with salt, black pepper, and apple cider vinegar to taste. Place aside.
- Prepare the dressing while the potatoes are cooking. Whisk together red wine vinegar, mustard, salt, pepper, garlic, and apple cider vinegar in a mixing bowl. Then, while whisking continuously, slowly drizzle in the olive oil to liquefy the oil and vinegar. Whisk in the dill one more time.
- Taste and adjust the flavor as needed, looking to add more salt for saltiness, mustard, black pepper for spice for a stronger mustard flavor, vinegar for more acidification, or dill for herbal flavor.
- Toss the potatoes with the dressing, green onion, and parsley (if using), and mix to combine. Taste the potato salad but also adjust the salt and pepper as needed. It’s now ready to eat, but the longer it sits, the more of the dressing flavor it absorbs.
- Warm, chilled, or at room temperature. Refrigerate leftovers for up to 4 days, covered. Not suitable for freezing.
Parisian Chicken Salad
Chicken salad has never tasted so good! This is a salad to be proud of, not stuffed between slices of bread. This is one of the best French Salad Recipes you should try.
It’s loaded with fresh greens, succulent chicken slices, sweet peppers, as well as juicy orange wedges.
- 4 skinless, boneless chicken breast halves (approximately 1 1/4 to 1 1/2 pounds total)
- 2 teaspoon orange peel, finely shredded
- 1 / 3 cup orange juice
- 4 minced garlic cloves
- 2 teaspoon honey
- 1/2 teaspoon crushed dried thyme
- 1/2 teaspoons of salt
- 1/4 teaspoon black pepper, ground
- 1/4 cup extra virgin olive oil
- 1 tbsp white wine vinegar
- 2 teaspoon orange juice
- 2 minced garlic cloves
- 1/2 teaspoon shallot, finely chopped
- 4 cup shredded baby salad greens
- 1 medium thinly sliced yellow sweet pepper
- 2 medium peeled and sectioned oranges
Place the chicken in a shallow dish in a resealable bag. Combine orange peel, 4 garlic cloves, 1/3 cup orange juice, honey, and thyme for the marinade. Pour over the chicken and close the bag. Refrigerate for 6 to 8 hours, turning the bag occasionally.
Remove the chicken from the marinade. Place the chicken on an unheated broiler pan rack. Season with half of the black pepper and half of the salt. Broil for 12 to 15 minutes, or till chicken is no longer pink (170°F), 4 to 5 inches from the heat, turning once halfway through.
Meanwhile, combine the olive oil, vinegar, 2 tablespoons of orange juice, 2 cloves of garlic, shallots, and remaining salt and pepper in a screw-top jar. Coverage and
Distribute the greens among 4 dinner plates. Serve with sweet pepper slices on top. Cut the chicken crosswise. Arrange chicken as well as orange sections on top of the greens. Dressing to taste.
Find more: The 4 Best Healthy Chicken Cutlet Recipes Deliciously
Please let us know if you try these French Salad Recipes! Leave a comment, rate it, and don’t forget to Instagram tag a photo. Friends, cheers!